Abstract Art Cookies Recipe (2024)

These cookies looked so festive, I decided to give them a try.1. The actual cookie, with rosemary and lemon zest, was terrific.2. The glaze is cloyingly sweet. After trying one, I scraped off as much as I could get away with. Without the addition of the dried raspberries on top, it would have been awful.3. For the pink icing, I boiled down 1/4 cup of pomegranate juice to 2 tablespoons. The color was a dark raspberry, and tasted much better than the white glaze.

Should I not put the vanilla extract into the basic sugar cookie recipe?

A few minor adjustments made this a really solid cookie- doubled both the lemon zest and the rosemary in the sugar cookie recipe, instead of water in the glaze, used lemon juice, and only 1.5 TBSP of corn syrup. Also, instead of dunking the cookie in icing, I used a fork to spread a small amount on top- just enough to hold the toppings. The icing seemed to take a little while to dry but the flavor was worth it- sweet, tart, herbal, and of course, beautiful. I would make these again.

Does this glaze harden or stay soft? (Say, in comparison to royal icing.) If it stays soft, how transportable/packable are these cookies?

The glaze hardens, and they transport fine--I just separate the cookies between layers of wax paper.

These were great and look beautiful, but not sure why the time on these cookies says 30 min. They took forever! Between making the cookies, chilling the dough, rolling and cutting it, baking, and then making the 2 frostings and doing all the decorating, they take a good chunk of time! But worth it.

I used dried rosemary and it worked great, but you'll have to use less than what's called for. Typically you would use 1/3 as much dried herbs as fresh.

These cookies are very pretty but not as tasty as I would have thought. They could have been sweeter.Next time we will cut smaller sizes as 3" is much too large. It would have been better if they were 2" or at most 2 1/2"

Doubled the rosemary and lemon in the cookie. Did them in circles. Used half water and half lemon juice in the glaze. Used all the topping plus finely chopped rosemary to decorate. They are so delicious and beautiful. Rose petals are often found in tea shops and were really a lovely component.

So many people complained about the lemon glaze that I made the glaze from this recipe instead: https://cooking.nytimes.com/recipes/1012879-moist-gingerbread-cake-with-lemon-glaze. They were wonderful. Couldn’t find rose petals but the freeze dried raspberries and the pistachios looked beautiful. I will definitely make them again (but only for a special occasion).

These were very good! I subbed more lemon juice for the water in the glaze to cut the sweetness and only did a light coating. The glaze hardens well for transport/handling. The time on the recipe says 30 mins but that isn't including baking the actual sugar cookies so plan accordingly.

I've made these for the neighbors 2 years and a row and will make them again this year! They are a huge hit! I omitted the rose petals in the past, but I have some I ordered for another application, so I'll be using them this year. I love that the pink icing is made with pomegranate juice instead of food coloring.

My daughter and I make boxes of cookies for our friends every holiday season. These beautiful cookies are now a staple! We’ve dubbed them “the ridiculous cookies” since they are a ridiculous amount of work, but so worth it!

I suggest icing these (and many other things!) with a mix of powdered sugar and fresh lemon juice. My mother-in-law taught me to use it with cinnamon rolls, Christmas cookies, pound cake. The lemon adds good flavor and cuts the sweetness of the sugar. It is delicious and easy!

I used Mark Bittman’s ultimate sugar cookie recipe because I like more of a soft sugary cookie rather than a short bread. I used all of the zest from a very large lemon, and 3 heaping teaspoons of fresh rosemary, and 3 heaping teaspoons of dry. Then I sprinkled in more dry. Measure with your heart. They’re delicious. I did include the vanilla also. All of the flavors are beautifully complimentary - I highly recommend all of the ingredients if you can manage it. Get rose petals from Amaz.

I also used twice as much chopped rosemary and lemon zest in the cookie. Delicious! I cut down the corn syrup and the amount of confectioners sugar with the lemon juice which was just right. Used all the delightful looking and smelling toppings. I love how these look and taste and how much they add yo my Xmas cookie tray collection!!

I made without the vanilla extract and would recommend doing the same. I'd also recommend skipping the pomegranate syrup icing. They're beautiful on their own without the extra fuss. I followed recommendations to add more lemon to the icing and replaced 1T of water with lemon juice. These were excellent. Beautiful, and fun to make. I did struggle a bit with even sized squares so may use cutters next time. I'll make these again.

Omitted pomegranate juice and seeds. Mixed rosewater and pink food coloring for drizzle. Made a bit more thick as I like a less crunchy cookie. Definitely make again, they are stunning. Used roasted salted pistachios and it was fine, selected the chunks that were greenest

Raspberry powder mixed with the regular white frosting worked well for my drizzle, because the pomegranate juice was in the freezer. They are stunner cookies.

This is a beautiful cookie and I plan using white chocolate instead of glaze. Hopefully, it will look just as pretty! Fingers crossed

Fresh or dried Rosemary?

When you do the math, these are an expensive cookie. Save yourself some dollars and skip the freeze dried berries, which I found to have a distracting, styrofoam texture. If I were to do these again, I would probably just drizzle the two icings and add a sprinkle of pistachio for color. The cookie base is also excellent on its own.

This makes a beautiful festive cookie. Will absolutely do this again.

I’m wondering how long the cookies will last with the pomegranate seeds? I wanted to include them in a cookie box but I worry about this. Thank you!

Is the corn syrup necessary in the glaze? I'd prefer not to add if it can be skipped or substituted.

Will searching for dried, edible rose petals, and freeze dried raspberries at local grocery stores turn out to be a waste of time? I've never seen such items (not that I've ever looked). Please don't tell me to order them from Amazon. I really want to make these cookies; they are beautiful.